Cranberry Crumb Dessert Squares

CRUST

• 3/4 cup (175 mL) butter, softened
• 1/3 cup (75 mL) icing sugar
• 1 1/2 cups (375 mL) Five Roses All Purpose Flour

FILLING

• 1 pkg (250 g) cream cheese, softened
• 1 can (300 mL) Eagle Brand® Sweetened Condensed Milk
• 1/4 cup (50 mL) Realemon® Lemon juice
• 2 Tbsp (30 mL) corn starch
• 1 Tbsp (15 mL) packed brown sugar
• 1 can (14 oz/398 mL)whole berry cranberry sauce
• TOPPING:
• 1/3 cup (75 mL) Five Roses All Purpose Flour
• 2 Tbsp (30 mL) packed brown sugar
• 1/4 cup (50 mL) firm butter
• 3/4 cup (175 mL) chopped walnuts

CRUST:

1. For Crust: In large mixer bowl, cream together soft butter and icing sugar until fluffy.
2. Gradually stir in 1 1/2 cups (375 mL) flour. Press onto bottom of 13 x 9-inch (3.5 L) baking pan. Bake at 350°F (180°C) 15 min r until lightly browned. Reduce oven temperature to 325°F (160°C).

FILLING

1. For filling: In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. Pour over baked crust.
2. In small bowl, combine corn starch and 1 tbsp (15 mL) brown sugar, mix well. Stir in cranberry sauce. Spoon evenly over cheese layer.
3. For Topping: In medium bowl, combine 1/3 cup (75 mL) flour and 2 Tbsp (30 mL) brown sugar. Cut in firm butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle evenly over cranberry layer.
4. Bake 45 min or until bubbly and golden. Serve warm or chilled. Cover leftovers; refrigerate.